Commercial Range Cooker Buying Guide | Australia 2026

A commercial range cooker is the workhorse of most Australian restaurant kitchens — a freestanding unit that combines open burners on top with a full oven below, all in one stainless steel chassis. Choose the right one and you've got the engine of your hot line for the next decade. Choose poorly — under-spec, wrong fuel, or a domestic-grade unit in a commercial role — and you'll be paying for it in callouts, slow service and an early replacement.

This guide walks you through what a commercial range cooker actually is in an Australian commercial kitchen, the features that matter, the real-world differences between gas and electric, and the models we stock and trust — including the GasMax GBS series and the CookRite range of burners with ovens. We've kept it spec-led and budget-honest, with broad planning bands rather than dated dollar figures — every quote at Commercial Kitchen Appliances is backed by our price-match guarantee, so the price you plan is the price you pay.

What is a commercial range cooker?

In Australian commercial kitchens, a "range cooker" almost always means a freestanding gas range with an oven underneath — typically 4, 6 or 8 open burners on top, with a 600–900mm gas oven below, on castors or adjustable feet. It's the closest thing kitchens have to a single all-in-one cooking station: you can sear, sauté, boil and roast from the same metre of bench, without juggling separate appliances.

This setup is different from a modular hot line, where each function — char grill, salamander, pasta cooker — sits in its own chassis. Range cookers consolidate; modular suites specialise. Most cafes, gastropubs and mid-size restaurants run a single 6-burner range cooker as the heart of their hot line and add modular pieces (a fryer, a salamander, a char grill) around it.

A few notes on terminology that catches first-time buyers out:

• "Range cooker" vs "stove with oven" — same thing. The UK uses "range cooker"; Australia and the US often say "stove with oven" or simply "burner with oven". You'll see both in our catalogue.
• "Range" alone can mean either the burners-with-oven combo or just an open-burner cooktop. Always check the product type before you buy.
• Commercial vs domestic. A domestic range looks similar but uses lighter steel, smaller burners (typically under 14MJ/hr each) and a smaller oven cavity. It won't survive a commercial duty cycle and isn't rated for restaurant use under Australian Standards.

Key features to consider when choosing a commercial range cooker

Most range cookers look similar from the showroom floor. The differences that matter live in the spec sheet — and they're the difference between an asset that earns you margin for ten years and a unit that frustrates your line cook by month six.

Burner count and gas output

The first decision is how many burners you need. As a rough planning guide:

Total gas output matters as much as burner count. Commercial open burners are usually rated 22–28 MJ/hr each, so a 6-burner range puts roughly 135–168 MJ/hr through the cooktop alone — plus the oven. This is why range cookers need a properly sized gas line and a compliant exhaust canopy. Domestic burners are typically half this output and will not give you the recovery a commercial line needs.

Oven type and capacity

Most commercial range-cooker ovens are gas convection or static — large enough to fit full or half gastronorm (GN) trays. Two specs decide if the oven actually earns its keep:

• Internal cavity size — measured in litres or by GN tray fit. A 6-burner oven typically takes 1/1 GN, which is the workhorse pan for any restaurant.
• Static vs forced-air (convection). Static gas ovens are simpler and cheaper; forced-air ovens cook more evenly and faster, which matters for bakery, pastry and bulk roasting. For a small cafe a static oven is fine. For most restaurants, convection is worth the upgrade.

If your menu leans heavily on bakery or precision pastry, consider a combi-steam oven alongside the range, rather than asking the range oven to do everything.

Construction and warranty

Look at the stainless steel gauge and the burner build:

• Heavy-gauge stainless (304 grade for the top, structural-grade for the chassis) resists corrosion and dents — critical in any commercial wash-down environment.
• Cast iron burner grids — the standard for commercial use. They hold heat, take a heavy pan and outlast pressed-steel grids.
• Flame-failure devices (FFDs) on every burner are now standard on commercial gas equipment in Australia — they shut the gas off if a burner blows out. Don't buy a range without them.
• Warranty — commercial warranties vary by product (typically 1–5 years parts and labour). Always check the warranty terms for the specific model.

Power, fuel and connections

Australian commercial range cookers come in natural gas and LPG variants of the same chassis — the orifice is sized differently, so the unit is dedicated to one fuel. Choose based on what's connected at your venue:

• Natural gas (NG) — standard for most metro venues, lower running cost, no bottle swaps.
• LPG — for venues without mains gas (regional sites, food trucks, some inner-city tenancies). The same model is usually available in an LPG variant — for example, the GasMax 6-burner range comes as both GBS6TS (natural gas) and GBS6TSLPG (LPG).

If you're undecided between gas and electric for the cooking line as a whole, our commercial gas vs electric guide walks through the trade-offs — flame control, running cost, installation cost, ventilation — in plain English.

Safety, ventilation and compliance

A commercial range cooker is a high-output gas appliance and must be installed under a compliant exhaust canopy with mechanical ventilation. Council and AS 1668 require this for any cooking equipment that produces grease-laden vapours. Don't budget the cooker without budgeting the canopy — they're a pair.

Other safety essentials:

• Flame-failure devices on every burner (mandatory on commercial gas in Australia).
• A licensed gas fitter for installation — never DIY a commercial gas connection.
• Clearance from combustibles as specified in the install manual (typically 300mm+ side, 150mm+ rear).

Featured: the GasMax GBS range

The GasMax GBS series is the value-brand workhorse of Australian commercial kitchens — heavy-gauge stainless construction, cast-iron burner grids, full flame-failure protection on every burner, and a full-width oven below. It's the range we recommend to most cafes, gastropubs and mid-size restaurants because the build matches the duty cycle and the parts and service are local.

Three configurations cover most needs:

• GBS4TS (4-burner natural gas) / GBS4TSLPG (LPG) — a 600mm 4-burner range with under-oven, suited to cafes, breakfast-and-lunch venues and tight kitchens where bench space is at a premium. The oven below holds a 1/1 GN, so it still pulls full restaurant duty when the burners are quiet.
• GBS6TS (6-burner natural gas) / GBS6TSLPG (LPG) — the 900mm 6-burner is the most popular spec we ship. It pairs neatly with a salamander above and a fryer alongside to form a complete hot line for 80–150 covers. Six burners give you redundancy if one section is busy, and the oven cavity takes larger sheet trays for service-volume roasting and bakery.
• GBS6T — an alternative 6-burner configuration in the same family. Worth comparing on dimensions and oven depth if you have a specific cavity to fit.

Every GBS model ships with flame-failure on every burner, cast-iron grids, removable spillage trays for cleaning and a 1- to 5-year parts-and-labour warranty (see the warranty page for the exact terms by model).

Other commercial range cookers we stock

GasMax isn't the only option. We also stock CookRite range cookers for venues that want more burners in one chassis or a slightly different build standard:

• CookRite 6-burner with oven — a 900mm range with 6 open burners and a static gas oven, comparable to the GBS6TS on footprint with CookRite's chassis design.
• CookRite 8-burner with oven — a 1200mm range for high-volume kitchens where a single 6-burner can't keep up. Eight burners across a single span free up bench space for prep instead of a second modular cooktop.

Both come in natural gas and LPG variants and slot neatly into a hot line under a compliant canopy.

How to size a commercial range cooker to your service volume

Sizing comes down to two questions: how many covers do you push at peak, and how often is every burner working at once?

• Under 60 covers per service: a 4-burner range (GBS4TS) is usually enough — you'll have one burner spare at peak, which is healthy.
• 60–150 covers per service: a 6-burner range (GBS6TS, CookRite 6-burner) is the safe choice. Six burners give you redundancy when one station is in the weeds, and the wider oven cavity handles bulk prep without rotating trays.
• 150+ covers per service or multi-section menu: an 8-burner range (CookRite 8-burner) or a 6-burner paired with a separate modular cooktop. At this volume the bottleneck isn't burner count — it's bench space — so eight in one chassis often beats two smaller units.

A common mistake is sizing the range to peak rather than to typical service. If you only push 150 covers two nights a week and 60 the other five, a 6-burner with strong recovery beats an 8-burner that sits idle. Buy for sustained, not peak.

Installation tips and what to budget around the cooker

The range itself is only part of the cost. Plan around it:

• Exhaust canopy and mechanical ventilation — required by council and AS 1668 above any commercial cooking equipment. Budget for the canopy with the cooker, not as an afterthought.
• Gas connection — a licensed gas fitter must connect a commercial range; DIY connection isn't legal and voids warranty.
• Stand or castors — most ranges come with adjustable feet; castors are a worthwhile upgrade if you need to roll the range out for deep cleaning.
• Clearance and floor protection — heat-rated floor finish around the cooker and the side/rear clearance from combustibles specified in the install manual.

These add real cost to the install, but cutting corners on ventilation in particular is a fast track to a council follow-up.

Common buying mistakes to avoid

• Buying a domestic range for a commercial role. It looks the same but won't survive the duty cycle and isn't compliant.
• Under-sizing on burners to save upfront. A 4-burner range in a 100-cover venue forces every cook into the weeds at peak.
• Forgetting LPG vs NG. The same model in the wrong fuel is unusable. Always confirm what's connected at your venue first.
• Skipping flame-failure devices. They're mandatory on commercial gas in Australia — don't accept a cheaper unit without them.
• Costing only the cooker. The canopy, ventilation, gas fit and stand can add a meaningful share to the install total. Budget the install with the appliance.

Financing a commercial range cooker

Most operators don't pay cash for a range cooker. SilverChef financing lets eligible Australian hospitality businesses fund commercial kitchen equipment — including range cookers — with approvals on qualifying applications in as little as five minutes. It's a popular path because it preserves working capital for the critical first months, and the range earns its keep from day one rather than draining the float. Explore payment and finance options to see what suits your venue.

Ready to choose your range cooker?

Commercial Kitchen Appliances ships commercial range cookers, gas cooktops, gas ovens and full hot-line equipment across Australia — proudly Australian owned, with parts and service support backed locally. Whether you're outfitting a cafe with a single 4-burner range or building out a high-volume hot line with 8-burner CookRite ranges, our team helps you spec it to your menu, your floor plan and your budget.

• 📞 Call 1300 000 927 to talk through your hot-line spec — or contact us online
• 📍 Visit us: showroom at 151 Parramatta Road, Granville NSW 2142
• 💳 SilverChef finance available for eligible operators
• ✅ Price-match guaranteed on like-for-like commercial equipment

Planning more of the cooking line? Browse our Buying Guides hub for category guides on every piece of the commercial kitchen.

Frequently asked questions

What is a commercial range cooker?
In Australian commercial kitchens, a range cooker is a freestanding stainless-steel unit that combines open gas burners on top (usually 4, 6 or 8) with a full gas oven below. It consolidates cooktop and oven into one appliance and is the workhorse of most restaurant hot lines.

How many burners do I need on a commercial range cooker?
As a planning guide: 4 burners suit cafes and venues under 60 covers per service, 6 burners suit 60–150 covers per service, and 8 burners suit high-volume kitchens or multi-section menus. Always size for sustained service, not peak.

What's the difference between a domestic range and a commercial range cooker?
Commercial ranges use heavy-gauge stainless steel, cast-iron burner grids, much higher gas output per burner (typically 22–28 MJ/hr) and mandatory flame-failure devices. A domestic range looks similar but won't survive the duty cycle and isn't rated for restaurant use under Australian Standards.

Do I need a canopy and ventilation over a commercial range cooker?
Yes. Any commercial cooking equipment producing grease-laden vapours must be installed under a compliant exhaust canopy with mechanical ventilation per AS 1668. Budget the canopy with the range — it's not optional.

Can I get a commercial range cooker in LPG?
Yes — most models are available in both natural-gas and LPG variants of the same chassis. For example, the GasMax GBS6TS comes as GBS6TSLPG for LPG sites. The orifice is sized differently, so the unit is dedicated to one fuel.

Can I finance a commercial range cooker in Australia?
Yes. SilverChef financing lets eligible operators fund commercial kitchen equipment and protect working capital, with approvals on qualifying applications in as little as five minutes.